Coconut Cashew Crust

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tbsp Coconut flour
  • 2 Tablspoon natvia natural sweetener or stevia or xylitol
  • 1 tbsp Vanilla bean paste or vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Cashews pieces
  • 2 cup Desiccated coconut, unsweetened

Found on sweetashoney.co.nz

Description

Ingredients

• 2 cup (180g) Unsweetened Desiccated Coconut
• 2 tablespoon Coconut Flour
• 3/4 cup (100g) Cashews Pieces
• ¼ cup Extra Virgin Coconut Oil, melted
• 1 egg, size 6
• 2 tablspoon Natvia Natural Sweetener or stevia or xylitol
• 1 tablespoon Vanilla Bean Paste or vanilla extract

Directions

• Preheat oven to 160 C.
• Place the dessicated coconut, cashew pieces (or cashews nuts), sweetener, coconut flour and coconut oil into a food processor with the S blade attachment.
• Blend until a crumble is forming.
• Add egg and process again until it forms a dough.
• With your hands gather the crumble to form a ball of dough.
• It will stick but should hold perfectly together.
• Place the dough ball into the fridge 10 minutes to firm up.
• Place the dough into a 24 cm greased round pie.. I used a here. This crust could break easily and using a removable pie bottom help to unmold the crust without breaking it into pieces. I used this one non stick 9-Inch round Pan with removable bottom
• Press with your hand to spread the dough all around the pan.
• For apple pie or cooked fruit pies, add the filling of your choice before baking the crust. For pie with unbaked filling, prebake the crust at 160 C for 35 minutes or until golden brown.
• Cool down before removing the crust from the mould.to let some time to harden.
• Add the filling of your choice like chocolate ganache, custard etc.
• Perfect to make a pumpkin pie, apple pie or any other sweet pie.